396 MILK 



followed by decidedly curative effects. Berthelot thought he 

 had observed an antagonism between Bacillus bulgaricus and the 

 meningococcus; Biernacki obtained good results in the treatment 

 of enteritis, colitis, and constipation with Bulgarian baciUi; 

 Horowitz found a reduction of glucose in the urine of diabetics 

 and putrefaction was restrained. 



Admitting the correctness of these observations, although the 

 conclusions drawn are sometimes based on a small number of 

 cases, it should be remembered that similar beneficial effects have 

 resulted from a simple diet in which milk was prominent. Hull 

 and Rettger have shown that a milk diet and even consiunption 

 of pure milk-sugar changed the intestinal flora in experimental 

 animals so that lactobacilli became numerous. 



Cultures of Bacillus bulgaricus have been used for the treat- 

 ment of external conditions. Thus North studied 300 cases of 

 pathologic conditions accompanied by pus formation, which were 

 treated with such cultures with apparent^ beneficial results. 



However, in the present state of our knowledge, it would be 

 premature to draw sweeping conclusions for or against the thera- 

 peutic effect of Bulgarian bacilli or milk prepared with cultures 

 of this organism. But the use of buttermilk or other fermented 

 milk products should be encouraged, because fermented milks 

 are more easily digested than sweet milk, and the fermentative 

 process preserves the milk in a condition suitable for consumption. 



The popular mind is easily attracted by anything that promises 

 to prolong life. Manufacturers have taken advantage of this 

 fact, and have placed on the market a number of preparations for 

 making buttermilk at home. Buttermilk therapy has been 

 widely advertised through these preparations, although the claims 

 made frequently are exaggerated, and some of the preparations 

 do not give the most desirable result. _ They are in tablet or cap- 

 sule form; others are liquid or are milk cultures, the milk having 

 coagulated under the influence of the acid produced. Very 

 palatable sour milk beverages can be prepared from some of these 

 products. 



It is important to use active cultures in order to obtain a good 

 product. Liquid cultures when fresh are preferable to tablets or 

 capsules, because they can be evenly distributed in the milk, but 

 the viabiUty of bacteria in hquid cultures decreases rapidly, more 

 so than in tablets or capsules. Milk cultures are the most success- 

 ful, since lactic acid bacteria, especially the group of lactobacilli, 

 grow better and produce niore acid in milk than in any other 

 medium. 



Although the claims made in favor of the therapeutic value of 

 fermented milks is exaggerated, there are some benefits that can 



